Belyashi with meat, homemade - ReCiPes

Belyashi with meat, homemade

Who among us has not been in such
situation: I go to the market, and suddenly the nose hit the smell of fried belyashi with meat …
It’s hard to resist not to buy. But it is better to prepare at home, in the fresh oil, with natural
meat …

  • For the filling:
  • Minced meat 600 g
  • Water 3 tbsp
  • Onion 2 PCs
  • Salt 1/3 tsp
  • Ground black pepper 1/3 tsp
  • Garlic 6 cloves
  • Greens 1 the beam
  • For the dough:
  • Flour 600 g
  • Water 200 ml
  • Vegetable oil 3 tbsp
  • Salt 1/3 tsp
  • Sugar 1 tsp
  • Yeast fresh compressed 40 g
  • For frying:
  • Vegetable oil for frying 150 ml

  • How do we prepare delicious home made meat patties with the meat? The water is slightly heated to 30-35 degrees. Dissolve sugar in it, no more cups of flour and fresh pressed yeast. Put in a warm place.
  • If You are not able to buy yeast, you can replace them with dry. Translation of weight you can find on the Internet, because, as it turned out, each manufacturer of dry yeast mass of a teaspoon of yeast corresponds to different amount of live yeast. In addition, a very important term of production of dry yeast. What they are “older”, the more they need to measure.
  • Belyashi with meat, homemade
    So when the batter started to foam, add eggs, salt, vegetable oil and the remaining flour. Do the mixing with a spoon, then by hand and put in a warm place. It is better to cover with a towel so that the top does not dry out.
  • By the way, a warm place can be arranged in the oven. Enable it by 50 degrees and keep ajar. From time to time to switch off and close the door. The inside temperature should not be above 40 degrees, otherwise our yeast will die.
  • Belyashi with meat, homemade
    While the dough rises, do stuffing. Mince beef and pork or put in a bowl ready minced from the store. Add chopped onion, garlic, parsley, 2-3 tablespoons water, salt and pepper and stir.
  • Our dough has already risen. A little bit of it abenaim, divide into balls. To determine what the value should be a ball, tear off one piece, roll into ball, flatten with a rolling pin. Raskatyi thickness must be 4-5 mm, that is, such that the stuffing does not burst the dough until You turn it in his hands.
  • Belyashi with meat, homemade
    So, roll out our raskatyi, put a tablespoon in the middle of our meat and gather the edges of rasotica from the edges to the center. The middle of the join tightly with your fingers and crush. Put the workpiece on a floured Board.
  • Belyashi with meat, homemade
    Fry in hot refined oil from two parties to our belasica. On medium heat turns 6-7 minutes each side, because the stuffing inside fry. Put cobbled together a side in oil first.
  • Some cooks after laying in the oil in the upper surface of OPIE make a fork 3-4 puncture in different places. After turning the boiling oil gets inside the tat, and the meat better fried.
  • Belyashi with meat, homemade
    Fried products spread on paper towels to drain excess oil, then place on a dish. Calling all to the table who he has not resorted to smell! Bon appetit!

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